Author: Brian

This modern day variant of the classic Stileto cocktail is made with Irish Whiskey. It’s a Summer time chiller that’s guaranteed to cool you down on those hot, humid nights. Make one tonight! For more recipes visit:

www.MyMixologist.com/blog

IRISH STILETO

1 1/2 oz. Redbreast 12 Year Irish Whiskey

1/2 oz. Luxardo Amaretto Liqueur

2 1/4 oz. Cranberry Juice

1/4 oz. Fresh Lime Juice

1/2 oz. Simple Syrup

Glassware: Collins

Garnish: Lime Wedge

Method: Combine all ingredients in a mixing tin, add large ice cubes, shake vigorously, double strain into Collins glass over fresh ice, garnish and serve.

Until our next cocktail together…

Bottoms up!,

Brian Van Flandern

www.MyMixologist.com

New York has the Yankees, Manhattan Clam Chowder, and the NY Sour. By contrast, Boston has the Red Socks, New England Clam Chowder, and the highly underrated BOSTON SOUR!

The Boston Sour, distinguished from the Whiskey sour with the addition of egg, first appeared in recipes in William Schmidt’s 1892 The Flowing Bowl. The egg white helped smooth the harsh, bootleg alcohol used in Whiskey Sours during prohibition. The addition of a blend of Scotch Whisky’s makes this cocktail a phenomenal standout. TRY ONE TODAY!!

BOSTON SOUR

2 oz Famous Grouse Blended Malt Scotch whisky
½ oz freshly squeezed lemon juice
1 oz simple syrup
1 egg white

Glassware: Coupe

Garnish: Lemon wedge, cherry

Method: Combine all ingredients in a mixing tin. Dry shake the tin with the strainer coil. Add large cubes of ice, shake vigorously, and taste for balance. Strain into the serving glass, garnish, and serve.

Until our next cocktail together…

Bottoms up!,

Brian Van Flandern

www.MyMixologist.com

Bartender Sam Ross, having freshly emigrated to the United States from Melbourne, Australia, was toying around with a spin on the popular Gold Rush cocktail, splitting the sweetener base 50/50 between honey syrup and a fresh-pressed ginger juice. It was good, but why stop there? Wanting a spirit less sweet and more mellow, blended Scotch was swapped in for bourbon—its malty notes matched the ginger beautifully, both providing an assertive directness. Additionally, a quarter-ounce of smoky Scotch was floated atop the drink, to provide smoky aromatics.

PENICILLIN

2 oz Monkey Shoulder Blended Scotch whisky

¾ oz freshly squeezed lemon juice

1 oz honey-ginger syrup

¼ oz Ardbeg Islay Single Malt Scotch whisky

Glassware: Old fashioned

Garnish: Candied ginger (optional)

Method: Combine all ingredients in a mixing tin. Add large cubes of ice and shake vigorously. Double strain into the serving glass over fresh ice, garnish (optional), and serve.

Enjoy one tonight!

Until our next cocktail together…

Bottoms up!

Brian Van Flandern

www.MyMixologist.com